Description
A vibrant salad combining quinoa, chickpeas, and fresh vegetables, dressed with a tangy mix of spices.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup raisins or dried apricots, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water. In a medium pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork and set aside.
- Combine chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, parsley, and raisins in a large bowl.
- Whisk together olive oil, lemon juice, cumin, turmeric, cinnamon, salt, and pepper in a small bowl.
- Add the cooked quinoa to the vegetable mixture and pour the dressing over. Toss everything until well combined.
- Serve immediately or let it chill in the refrigerator before serving.
Notes
This salad can be made up to 3 days in advance. Store dressing separately until serving for best freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 6g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg